Kitchen Alchemy

I have always been a big fan of sherbet in the many forms it comes in. As a kid, I loved those sherbet cones you bought from the corner store – semi solidified sherbet in a stale cone, with chewy marshmallow on the top, coated in hundreds and thousands. I also loved Wiz Fizz – fruity sherbet in a glassine bag with a little plastic shovel. I’d most often buy these on the way home from the pool, because they were only five cents. Unfortunately, my hands were usually still wet from the pool, turning the bag to a sloppy mess before I could eat its entire contents. For my 10th birthday my mum decided to include homemade sherbet cones on the menu. Thanks to The Australian Women’s Weekly recipe cards, we had the recipe for sherbet and marshmallow, albeit, on different cards. My clever mum bought flat bottomed square cones, half filled them with sherbet and then topped them with pink or green marshmallow. Of course each had a liberal sprinkling of hundreds and thousands. In my explo

When I was a kid there was a culinary revolution in our house that was triggered by the release of The Australian Women's Weekly recipe cards. Every week for something like 26 weeks a new set of cards was released and my mum snapped them up and began using them. I relied heavily on those cards when I was learning to cook, and I was delighted a few years ago when my mum found an entire set for me in a garage sale. Last month I decided to have a go at making the now famous Caramel Chocolate Slice, which can be found in most cafes in Australia. The recipe cards are now around 35 years old, so I shouldn't have been surprised to find that the recipe needed some adjusting. Firstly, the old slice tin has been replaced by a brownie tin. It's roughly the same dimensions, but it's deeper. So while the biscuit base fitted perfectly, there was scant caramel to cover it. When I checked the tin of condensed milk, I found it is now 390g, whereas it used to be 440g. You wou